Chapter 772: I came here in the morning (don't hit me)

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This requirement is not excessive, after all, the three of them cooperated very well when shooting the film, and because of Qin Guan's filming process, they basically did not have too deep communication with them.
These wealthy businessmen groups in Hong Kong and Southeast Asia are also the main force of his fans and accounting company customers.
So, the agreed Qin viewpoint came to an end, and Chen Dao, who had achieved his goal, bid farewell and went to prepare for the event.
It is really the new home of Qin Guan who is lacking in material. The Hong Kong director who has always had food and drink to entertain friends can no longer bear it.
It was not until Qin Guan drove his rickety white hillside lawn cart to the Cantonese-run tea restaurant in Beverly City that met Chen Tao that he realized what Hong Kong people are prosperous.
The two large white round tables were full of people, and Chen Kexin sitting in the middle position greeted Qin Guan after seeing the person coming.
‘Come to Qinguan, I’ll leave you a seat here. ’
‘Then point to another table, you just let your maze sit at that table, this is morning tea among friends, no need to be so formal! ’
After Han Zhuojiu and Qin Guan glanced at each other, they went to his designated seat with a deep understanding.
The Chinese dining table culture is reflected at this time.
For Americans, there is no way to communicate feelings than a crazy dance, and for Hong Kong people, chatting in the leisurely morning tea time can do a day of business.
Some laid-back Hong Kong people can spend a day in a tea restaurant, and as a Cantonese restaurant with the largest variety of small meals, the seated Qin Guan knew that it was really not prestigious.
Director Chen Kexin on the side seemed to see the attributes of Qin Guan's foodie. He was quite proud and showed off to the friends next to him:'The nose of my Hong Kong man is very smart. Yesterday when I got off the plane, I smelled it. Came here. ’
‘The owner of this shop, the ancestors of Cantonese, and their son is still studying in Hong Kong. ’
Director Chen is talking happily, the waiter on the side pushed a special trolley that only appeared in the Hong Kong-style tea restaurant and walked over.
‘Hey, everyone, don’t be idle anymore. In order to wait for Qin Guan, my stomach is still hungry. Let’s eat and talk? ’
The aroma of the food made everyone on the big round table agree with Director Chen's proposal, and this iron cart with several layers also revealed its true content.
On the huge metal shelf of the dining car, there are all kinds of Hong Kong-style dots. According to the different characteristics of each dish, the utensils used to hold the dishes are also very different.
It is a small steamer made of bamboo woven in the size of a slap of egg yolk and ma rong bao, which is conducive to heat preservation. Inside, according to the price charged, there are 1-3 different number of buns.
One by one pocket, very lovable.
On the white porcelain plate, which is slightly larger than the dipping dish, it is served with crispy glutinous rice chicken, shrimp and grapefruit skin, and secret barbecued pork.
And in the deep square soup containers, there are dishes with soup and water.
Winter melon cup, almond white lung soup, curry fish eggs and so on.
This small amount of food allows people entering the restaurant to enjoy more dishes, giving people a dizzying feeling.
At this time, Qin Guan had long forgotten that the characters sitting around had no known eyes, and put all his attention in another dining car that had just been pushed back by him.
The Asian waiter on the side, speaking fluent Chinese, opened the mouth to the youngest man sitting on the table next to the main seat.
‘What tea to drink? Tieguanyin, incense, narcissus, chrysanthemum, jasmine? ’
They are all refreshing tea products. Although they are ordinary tea leaves brewed in a large teapot and are accompanied by delicious snacks, they have a rustic taste.
‘Jasmine! ’
Qin Guan, whose eyes are still on the iron wagon, started the road of stunned people at a table after talking about tea.
‘Small portions of braised rice noodles, small portions of old-fashioned glutinous rice chicken, small portions of crispy baked pork roast, and small portions of glazed fresh shrimp dumplings...’
I ordered twelve or three kinds in one breath. Although they are all small portions, for the dim sum in Hong Kong-style tea restaurants, they are all hard dishes.
What is hard dish?
That's a very full dish, even if the urban residents in the north spit out the amount of southern dishes from time to time, but these things from Qin's point of view, it's not that there are many chicken feet like this, there is actually no meat. goods.
Every dish is sturdy and strong, and the taste is strong. For these southern children, it is enough for them to eat two back and forth.
While Director Chen on the side hadn't had time to stop it, he looked at the handsome scumbag actor around him, who had already helped the little waiters around, moved from the shelf to the table.
Seeing that, he still wished he was an eight-armed gold.
After selecting the dishes, everyone on the table found that in front of the ultimate purpose of their trip, a spectacular mountain of small steamers with their lids lifted up was already stacked.
Once upon a time, the special skill of the steamed bun shop on the roadside was to stack seven or eight steamers and cook food on the fire.
And that kind of shaky feeling because of stacking too high, was staged again in front of them at this time.
The handsome, nonsensical person on the opposite side, as if not aware, started to greet everyone: ‘why is everyone stunned? Eat first, eat first, and eat when you are full, right? ’
Then, with everyone's attention, the three choppy pink transparent shrimp dumplings were dragged into one's mouth with a stroke of chopsticks.
This mouth doesn't look too big, how did he stuff it in three at once?
Then there is a hot soup, accompanied by a very appetizing "Guru", so that people in a circle can no longer watch the movements of others.
Began to eat! Looking at the posture, don't be too tempting to be delicious!
For Qin Guan, who is surrounded by delicious foods, the Brae Vermicelli in this tea restaurant is the most popular.
For the rice noodles of intestinal flour, it follows very well the ancient method of Chinese intestinal flour. At first glance, it is made with delicate white drawer.
The excessively large fiber particles that are sticky rice flour and corn flour are removed by the store during the process of making the flour.
This makes the taste of the whole powder skin smooth like jelly, crystal clear to the point that the filling inside can be seen clearly at a glance.
And the owner of this shop, because of the geographical location, the choice of fillings is based on local materials. He perfectly uses the cheaper fish types with more sashimi in the seafood market, rooting the small spines inside. Removal, and then the fish flesh is made into elastic fish paste, replacing the original method of processing fish fillets in the Hong Kong tea restaurant.
Among them, the shrimps are also larger North American shrimps, which are wrapped in fish paste, supplemented with chopped 3:10 pork meat with a perfect ratio of fat and lean, and then cleared intestine powder. Once wrapped, it was steamed with a pinch on a slow-fire steamer to form a delicious bratwurst in Qinguankou from the other side of the ocean.
Q is smooth, a taste of the ocean, and the Pacific coastline of Southern California, forming the most perfect echo in the world. (To be continued.)